Akademik Veri Yönetim Sistemi
8. Ulusal / 2. Uluslararası Veteriner Gıda Hijyeni Kongresi, Antalya, Türkiye, 24 - 27 Ekim 2019, ss.140-143, (Özet Bildiri)
ABSTRACT Fish and other aquaculture products are preferred by consumers because they are healthy and delicious. They are an important part of balanced daily diet with their nutritious and rich composition. Fish and other aquaculture products may have negative effects on public health if they are not produced and storaged under appropriate conditions. In order to prevent these negative effects, the most suitable storage methods and quality parameters should be determined for each product. In this study; the amount of biogenic amines formed by some chemical and microbiological changes that occurred during the storage period (on days 0, 2, 4, 6, 8, 10, 12 and 14) were determined in the carp fish (Cyprinus carpio L., 1758) which were storaged in cold (4 °C) after gutted and whole, and sensory evaluations of the samples were made. For this purpose, total number of aerobic mesophilic microorganisms and aerobic psycrophilic microorganisms, number of Pseudomonas spp., yeast and molds, microrganisms in coliform group, fecal streprococci, microorganisms in Enterobactericeae group and Lactobacillus-Leuconostoc-Pediococcus group microorganisms were determined at microbiological analysis. The pH values and TVB-N amounts of the samples were determined, and the concentrations of tryptamine, β-phenylethylamine, putresin, cadaverine, histamine, tyramine, spermidine and spermidine that are biogenic amines were determined by using High Performance Liquid Chromatography (HPLC) in the chemical analysis. As a result of the research; aerobic mesophilic and psychophilic microorganisms and Pseudomonas spp. were found to be the dominant flora during the storage period, the TVB-N amounts of the samples did not exceed the recommended limit values until the 10th day of storage and the samples lost their consumable properties after the 6th day. In both applications, putresin and cadaverine were dominant biogenic amines and other biogenic amines were determined to be well below the limit values. It is thought that putresin and cadaverine can be used as indicator biogenic amines in the determination of freshness in cold storage carp. As a result, in terms of sensory evaluations, it was determined that microbiological deterioration started in the period when the samples were refused, cold storage method had a positive effect on shelf life in terms of the parameters examined in carp fish and it was found to be advantageous to storage the samples as a whole.
Keywords: Biogenic amine, carp fish, cold storage, HPLC, TVB-N.